This delicious soup has a delightful lemony aroma. Potatoes are added to create a creamy consistency without adding any dairy. For those of you who don't like the fibrous texture of kale, this is the perfect way to get all of the nutrients of kale and actually enjoy the taste and texture. It is super easy to make and is a great Fall recipe.
2 Tbls olive oil
4 cloves of garlic, chopped
1 bunch of Lucinato Kale (approx. 5-6 cups). Washed, patted dry, stems removed, and chopped. Any kale will do. I prefer Lucinato because of its dark green foliage.
2 medium Idaho potatoes, peeled and chopped
32 oz chicken bone broth
Juice and zest of one large lemon (or two small lemons)
Salt and pepper
1. Saute garlic in olive oil for 1-2 minutes in a soup pot. Then add the potatoes and saute for another minute.
2. Add bone broth and kale to pot. Bring to a low boil. Cover with a lid and let it cook for twenty minutes until potatoes are cooked through.
3. Let it cool slightly and then put it through the food processor in two batches until smooth. There will still be some green specks of kale in it. It's ok.
4. Pour processed soup back into pot and add lemon juice and lemon zest. Add salt and pepper to taste. Serve with a hearty grain bread.
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